1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 46 (32%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.2mg||2 %|
|Sodium 3190.9mg||110 %|
|Potassium 117.7mg||3 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.3g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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